In a large bowl, mix flour blend, pumpkin pie spice, salt, baking powder, and baking soda together with a whisk. Set aside.
In a medium bowl, stir together almond milk, pumpkin puree, apple cider vinegar, maple syrup and vegetable oil until combined.
Pour a well into the dry ingredients and add the wet ingredients. Stir until combined.
Preheat a large skillet over medium heat on the stove. Spray with cooking spray, vegetable oil or vegan butter. Pour about 1/4 cup of batter into the pan for smaller pancakes and 1/2 cup of batter into the pan for larger pancakes. Cook for 3-5 minutes, until you see bubbles in the pancakes and the edges look set. Flip and cook another 3 minutes, until cooked through. Repeat with remaining batter.
Serve with pure maple syrup and vegan butter.